Hey babes. Read this paragraph in a super sultry voice. Hang in there. We’re almost to the middle of the week, and I’ve got a great big treat for you. It’s a delicious and elegant cocktail to take your mind off your stress. To make you feel real good, and to remind you how perfect you are. Just like this cocktail, you’re delicious and elegant. You deserve to relax. You’ve been working so hard and the world is a scary and disgusting place. Find solace in my words and in the consumption of this toxic depressant. (Whomp wah.) Okay stop reading in a super sultry voice.
Do you know that feeling when something edible/drinkable is just so beautiful that you don't even want to touch it because you might ruin it? That's what this drink made me feel like. We got these beautiful purple edible flowers from our trip to Nola Tilth. They're called ruby moon hyacinth bean flowers, and if that isn't the most legit flower name you ever heard, please submit what YOU think is the most legit flower name you ever heard to email@example.com for your chance to win one (1) response of lipstick kiss mark emojis.
We got back from our day at the farm with these beautiful babes in tow, and Beau was immediately like "we have to make a beautiful white cocktail with these on top," and I was like "damn, yes, you're so right, how are you so perfect,” and then we had a very special moment that I can’t write about explicitly here, and then that song about pina coladas and gettin caught in the rain came on our special moment playlist, and then we were like okay, yeah, it’s pina coladas. Pina coladas were invented so they could be paired with these beautiful flowers, clearly.
We decided to go about this in kind of a different way than most of the other pina colada recipes we took a look at. They generally called for coconut liqueurs (not very *us*), and almost always involved actual ice being the only frozen part, and all the flavor coming from liquids. We thought we could come up with a way that would make controlling the flavor a bit easier (i.e., using “water” ice seems like it would unreasonably water down the flavors). So we decided to cook some coconut milk, pineapple juice, and sugar all together. We also tossed in just a small measure of orange blossom water to really bump up the floral element and tie it back into our edible flower garnish. Then, we froze the mixture in an ice cube tray and blended a few cubes with a pour of rum. Honestly the result was it’s own little special moment that I’m getting uncomfortable reliving now. K, enjoy!
makes enough for 3 - 4 cocktails
You will need a blender & a couple ice cube trays!
- 2 cups full fat coconut milk
- 1 ⅓ cup pineapple juice
- 5 tablespoons granulated sugar
- 1 ½ teaspoons orange flower water
- 6 oz silver rum
- some beautiful edible flowers for garnish
- Combine coconut milk, pineapple juice, and sugar in a saucepan over medium heat, stirring constantly with a whisk to begin dissolving the sugar. Continue until mixture begins simmering.
- Remove from heat and stir in orange flower water. Let cool to close to room temperature, about 15-20 minutes.
- Pour mixture into standard sized ice cube tray molds. Freeze 5 hours or up to overnight.
- To make one cocktail, combine 5 cubes (about ½ cup of frozen mixture) with 1 ½ oz of rum in a blender. Keep this ratio of 5 cubes to 1 1/2 ounces of rum to make as large of a batch as you need!
- Pulse until uniformly slushy. Pour into glass and garnish with pretty little cute edible flower goodness.
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